Sunday, 11 May 2008

Sweet Pickle Relish

2 large cucumbers, peeled, deseeded
   and chopped
1 onion, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1⁄8 cup kosher salt
2 cups sugar
1 cup cider vinegar
1/2 tablespoon celery seed
1/2 tablespoon mustard seeds

  • To deseed cucumbers, cut them in half lengthwise and scoop out the seeds with your finger - then peel.
  • Best to chop the cucumbers as well as the other vegetables with a chopper, or if not available into the smallest pieces as can be managed.
  • Put all the vegetables in a large bowl.
  • Sprinkle the salt over the chopped vegetables.
  • Cover with cold water and let stand for 2 hours.
  • Drain vegetables well, then press out as much liquid as possible.
  • In a large pot, combine sugar, vinegar and seeds.
  • Bring to a boil.
  • Add vegetables.
  • Bring back to a boil and simmer for 10 minutes.
  • Using a slotted spoon, put into pint jars according to standard canning procedures.